Lemon Dill Sheet Pan Salmon

The Orange Thyme Sheet Pan Pork Chops were such a huge hit that I decided a bevy of super-easy, super-fast, super-tasty sheet pan dinners were in order. Enter Lemon Dill Sheet Pan Salmon. Because salmon is a super-good choice for keto and low carb plates – packed with omega-3s it is one of the fattier fish and a delicious lighter alternative when you just don’t feel like cramming a bunch of meat in your mouth.

If you are not familiar with sheet pan dinners, they are essentially just all the things cooked in the oven on the same pan at the same time. A lot of sheet pan recipes you’ll find on the interwebs, though, call for adding a bunch of things at various different times throughout the cooking process, which in my mind kinda negates the whole point of a sheet pan dinner.

This Lemon Dill Sheet Pan Salmon is a proper sheet pan dinner: everything goes on the pan at the same time, gets shoved in the oven, and 20 minutes later the pan comes out again with everything perfectly cooked. No fiddling, no opening and closing of the oven door multiple times, no adding things part way through. No having to remember when to add things either. Nope, this is a really easy way to make a pan full of delicious dinner.

The salmon fillets are given a crispy lemon-almond crust, with the lemon continued through the veggies. This Lemon Dill Sheet Pan Salmon mostly tastes like summer, but it’s surprisingly filling for something that tastes so light.

When cooking multiple pieces of salmon it is always best to choose pieces that are around the same thickness so that they all cook in the same time. Otherwise, some poor soul(s) is going to get dry salmon, and no one wants that. A beautiful piece of cooked salmon is a joy. Overcooked, dry salmon? Not so much. In this recipe I would suggest that you use thicker pieces rather than the tail pieces which are thinner.

The veggies in this Lemon Dill Sheet Pan Salmon are not the slightest bit dry, either, although you would be forgiven for thinking that they might be. The mayonnaise does a bang up job of coating them in flavor while also keeping them moist and delicious.

I usually have a bag of Kirkland Salmon fillets stashed in the freezer for when I get the urge, even though I live on the coast and have more than ample options when it comes to fresh fish. The great thing about frozen salmon is that even all you land-locked folks can enjoy this year-round and without the fluctuation in prices that often accompanies fresh fish.

Now, if you have always been leery of sheet pan dinners because washing a full-sized sheet pan is no bueno in some dishwashers, and it’s too big to manhandle in the sink easily, just use two half sheet pans instead! Or, if it’s just 1 or 2 of you, simply half the recipe and just use one half sheet. Boom!

If you’ve always been a bit nervous of cooking salmon, this is a great introduction. There’s no anxiety over wondering if it is done, just set the timer and be ready to chow down when the timer goes, “Ping!”